This lusty mango black bean salsa is hearty enough to be a salad or even a side dish. Photo by Pam Brandon.

It’s a salsa, it’s a salad — or a maybe even a side.

Black beans, mango and smoky chipotle chilies create a colorful confetti begging either tortilla chips or a spoon, we certainly don’t care which.

Spoon this lusty concoction over grilled fish, atop fajitas or toss together a double batch for your next potluck.

Make it your own by substituting whatever fresh fruits and herbs look best to you. Try peaches, nectarines or pineapple; mint or sweet basil can stand in for the fresh cilantro.

Mango Black Bean Salsa

Serves 8-10
2 cans black beans, rinsed
1 firm, ripe mango, peeled and diced into 1⁄2-inch cubes
1⁄2 small red onion, finely chopped
2 chipotle peppers, minced
3 scallions, thinly sliced
1 small red chili, seeded and finely chopped
1⁄3 cup minced fresh cilantro
1 teaspoon ground cumin
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 tablespoon honey
1 tablespoon extra virgin olive oil
Coarse salt and cracked black pepper, to taste

Combine all ingredients in a large bowl, tossing gently. Allow flavors to marry for 30 minutes before serving.